Season a half shoulder of lamb on the bone and brown all over in hot olive oil. Place in a roasting tray. Gently fry
small peeled shallots and several cloves of garlic for a few minutes and then add these to the lamb. Place the roasting tray
over a low heat and pour in a glass of dry white wine and a glass of chicken stock. Stir in 2 Tbs Dijon mustard and 3-4 Tbs
créme fraiche, add a bay leaf, bring to a gentle simmer, mixing well, and place in a 160°C oven for about 2½ hours, basting
from time to time. Put a couple of handfulls of frozen peas in a sieve and defrost by running hot water through them, then
add these to the sauce and continue simmering in the oven for a few more minutes. Stir in some chopped parsley to serve.